Why do you want to cut off the cucumber seeds when you use cucumbers to make pickles?

Ingredients: 1 kg of cucumber, 50 grams of chili noodles, 100 grams of minced green onions, 50 grams of minced garlic, 50 grams of minced ginger, 25 grams of salt, 15 grams of sugar, 50 grams of shrimp paste Production process: 1. Select small tender cucumbers, scrub them with light salt water, control the water, cut about 8 cm long strips, and the remaining part less than 8 cm long, remove the skin, cut two petals, and then cut into 2 cm long strips and lay them on the bottom layer 2. Then cut the 8 cm long section from both ends of the cross line, but do not cut to the bottom and keep the whole. Then put 10 grams of salt to marinate into the flavor 3, in the porcelain bowl, put chili noodles, minced green onions, garlic paste, ginger, sugar, 10 grams of salt, mashed shrimp paste paste and stir well to form a sweet and spicy shrimp paste paste 4, then squeeze out the pickled cucumber water, and smear the spicy shrimp paste paste at the knife edge 5, put the green onion into the bottom of the can, sprinkle a little salt (5 grams), and then put the cucumber coated with spicy sauce shrimp paste into the dense yard 6, pour the remaining sweet and spicy shrimp paste paste and pickled cucumber brine on the top, seal the mouth of the can with oil, and store it for 24 hours. Serve immediately.

Storm 2008-06-27 10:14

Because cucumber seeds are too heavy in moisture, they are easy to rot. Soaking together can easily affect the taste and spoil the taste of kimchi water. And the cucumber seeds themselves don't taste good, so they have to be removed. If you buy a tender cucumber, you don't need to remove the seeds.

Cucumber pickles are made to remove the seeds because. Kimchi needs to be crispy and tender. And the texture of the inner flesh is not brittle. The moisture is high, which affects the taste.

If you buy a tender cucumber, you don't need to remove the seeds.

Because cucumber seeds have the most moisture.

Cucumber seeds are easy to rot and are not brittle.

The seeds in the cucumber are soft and not crisp to eat, so in order to pickle the crisp cucumber, the cucumber seeds need to be removed directly, and the seeded cucumber is pickled to be crisper and more delicious. Because the cucumber itself has more water, if you want to make it crisp and flavorful, you must remove most of the water in the cucumber, and the seeds in the cucumber have a lot of water, and the cucumber seeds themselves are also soft and soft, and they are not brittle at all, so in order to ensure that the pickled cucumbers are tender and crisp and delicious enough, the cucumber seeds are best removed.

When pickling cucumbers by yourself, you need to remove the cucumber, so that the developed cucumber will have a crisp taste, and if you don't remove it, the melon will absorb too much salt and affect the taste.

According to personal taste, when we make pickled cucumbers, we have to remove the cucumber pulp, because the cucumber pulp is particularly easy to pickle very salty, at this time the taste is not good, I usually cut it in half when I go, and dig it out with a small spoon. If you remove the cucumber pulp, the pickled cucumber will taste even more crispy.

The cucumber pulp needs to be removed in order to make the pickled cucumber crispy. Better preservation, cucumber pulp has more moisture, which will affect the preservation time of cucumber. If you don't remove the cucumber pulp, the pickled cucumber will easily become moldy. Affects the taste.

Need to remove, remove the sac cucumber to be crisp, cucumber wash, remove the capsule and cut into strips, put salt, marinate for 10 minutes, put oil in the pot, add garlic, pepper, sharp pepper, fry to remove the fragrance, put soy sauce, vinegar, oyster sauce, sugar, sesame oil in the bowl, fry the chili pepper garlic oil and pour it, stir well with the cucumber, marinate for 30 minutes, you can.

Ingredients: 3 cucumbers, 3 sharp peppers, appropriate amount of dried chili peppers, 10 slices of ginger, 1 head of garlic, a little salt, 1 bottle of light soy sauce, 30 grams of sugar, a little white wine, a little peppercorns.

Method 1: Wash the cucumber and pepper and dry it, cut the cucumber into strips of about 5 cm, and cut the pepper into the same strips as the cucumber. Sprinkle salt on the cucumber noodles and let the peppers air dry.

2. Put salt, light soy sauce and sugar in a stainless steel pot and boil to cool.

3. Slice ginger and garlic, dried chili pepper and Sichuan pepper, set aside.

4. Put garlic, ginger, cucumber, sharp pepper, dried chili pepper and Sichuan pepper into the crisper and pour in soy sauce and liquor.

5. Cover the lid of the crisper box and marinate it in the refrigerator for 20 days.

Ingredients: cucumber 20 kg sugar 8 taels salt 1 kg ginger 8 taels pepper 2 kg garlic kg monosodium glutamate 2 taels soy sauce 10 kg liquor 1 kg 4 taels Method: 1. Wash the cucumber first, sprinkle it with salt and marinate it for 1 day until the cucumber wilts, then take out the cucumber and rinse it with water, and dry it properly.

2. Cut all the cucumbers in half into about 8 to 10 cm sections for later use.

3. Wash the peppers, make a small bite with a knife, and then spread the peppers to the bottom of the jar.

4. Place the cucumber segments evenly in the jar, cut the ginger into shreds, cut the garlic into slices and sprinkle them on the cucumber (sprinkle evenly in layers), sprinkle the monosodium glutamate and sugar evenly into the jar, and pour in the liquor.

5. Boil the soy sauce over fire, skim off the foam, let it cool and pour it into the jar, and the pickles can be eaten after 3-4 days.

This is the practice of cucumber kimchi in Zhejiang, I don't know if you want it.

First: Prepare cold boiled water.

Second: talk about cucumber washing.

Third: Talk about putting cucumbers in cold boiled water. Don't have too much water, 3, 5 cm high.

Fourth: Pour a certain amount of salt into cold boiled water with cucumbers.

Fifth: mothballed for 2 3 days. It is best to wash it when eating.

Cucumber pickles.

Features: Sweet, spicy and sour, fresh and refreshing, shrimp paste is thick.

Ingredients: 1 kg of cucumber, 50 grams of chili flakes, 100 grams of minced green onions, 50 grams of minced garlic, 50 grams of minced ginger, 25 grams of salt, 15 grams of sugar, 50 grams of shrimp paste.

Production process: 1. Select small tender cucumbers, scrub them with light salt water, control the water, cut about 8 cm long strips, and the remaining parts less than 8 cm long, remove the skin, cut two petals, and then cut them into 2 cm long strips and lay them on the bottom layer.

2. Then cut the 8 cm long section from the two ends relative to each other according to the cross line, but do not cut to the bottom and keep the whole, and then put 10 grams of salt to marinate into the flavor.

3. In a porcelain bowl, put chili noodles, minced green onions, minced garlic, minced ginger, sugar, 10 grams of salt, and mashed shrimp paste and stir well to form a sweet and spicy shrimp paste paste.

4. Squeeze out the water of the pickled cucumber and smear the spicy shrimp paste at the knife edge.

5. Put the green onion into the bottom of the jar, sprinkle a little salt (5 grams), and then put the cucumber coated with spicy sauce and shrimp paste into it.

6. Pour the remaining sweet and spicy shrimp paste paste and salted cucumber brine on top, seal the mouth of the can with oil, store for 24 hours, and then serve.

Cucumber kimchi is made of cucumber as the main raw material, supplemented by minced green onion, minced garlic, minced ginger and other seasonings, the production process is simple, the method is diverse, and the taste is refreshing. Summer is the best season to eat cucumber kimchi, and the cucumber in this season has a slightly lower water content than in winter, and the texture will be more crispy.